This Ham Glaze adds the most beautifully delicious sticky exterior to any baked ham recipe!
For a beautifully sweet-salty flavor, this ham glaze recipe needs just a few minutes and a handful of ingredients.
Ham Glaze Tips
A ham glaze is really easy to make and adds the most delicious flavor to a roast ham.
Score the ham: For the best results, score the ham or thin skin on top to allow the glaze to get into the meat, especially if you aren’t using a spiral ham. Spiral cut hams don’t need scoring as the glaze seeps between the slices naturally.
Remove the rind if needed: Most store-bought hams come without the rind. If your ham has a tough, thick, leathery rind, remove it, as it won’t soften during cooking. Look for a fat layer underneath, and if it’s present, you can score it for better results.
How To Make A Glaze For Ham
The ham glaze below needs just a handful of ingredients.
- Sweet: The caramelization of the sugars creates a delicious, sticky exterior. This recipe uses brown sugar, but you can replace it with honey, melted apricot jam, or apple jelly.
- Tangy: I most often use orange or pineapple juice. You can also replace it with apple juice.
- Spices: I always add Dijon mustard to ham with a pinch of clove or ginger.
When to Glaze the Ham?
Glaze the ham about 20-30 minutes before it’s done cooking (when it reaches about 115 to 120°F on a meat thermometer) to avoid burning the sugars. Use a brush to generously apply the glaze on the outside, and you can repeat the basting for extra flavor.
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The Best Ham Glaze (Easy)
Give your ham a flavor boost with this 5-ingredient ham glaze!
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Whisk all ingredients together.
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Brush over a spiral cut or scored ham about 20-30 minutes before the ham is done.
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If desired, brush extra overtop and broil to make the glaze golden.
Unused glaze can be stored in the fridge in a covered container for up to 4 days. Stir before using again.
Calories: 38 | Carbohydrates: 9g | Sodium: 23mg | Potassium: 22mg | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1.9mg | Calcium: 9mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dressing, Sauce
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